Why 2nd passports?…Visit to Nevada…

Over the past many months of writing this blog, I have mentioned the need for 2nd passports.  One may ask, “Why isn’t one passport sufficient?”

Usually, one passport is sufficient for most travelers.  If visas are needed for travel, one must send in their passport to the appropriate embassy along with other pertinent documents as required by the country into which one is seeking access.  Doing so, would leave us in a foreign country without a passport in our possession for a week, a dangerous situation.

Visas are not required by all countries, many are only required for stays of 30 days or more, many for as much as 90 days. It is imperative that we check the requirements at the embassy of the countries we’ll be visiting, found easily online at a number of sites.

Rather than take the time and effort to apply for all the visas we will need as we need them and, based on our long stays in many countries, we have decided to use the services of VisaHQ, a company located on Embassy Row in Washington, DC.  They have the ability to quickly and easily process the paperwork, not only for our 2nd passports but also for our many upcoming visas.

Unfortunately, it is necessary to wait about 30 days before traveling to a specific country, since they usually are only good for a specific period.

Of course, there are additional fees for processing each visa, usually under $79 each.  Early on in our budgeting discussions we decided to include this expenses rather than taking the time and the effort at each of our locations to do the paperwork ourselves. Doing so would create stress, distracting us from the enjoyment of the experience at the time.

VisaHQ, along with other such websites, has the traveler complete a master form kept secure on their site.  When a visa is needed a single page is all that is required to complete online along with sending in the 2nd passport and any necessary documents which are quickly returned. 

Second passports are only good for two years.  We’ll note the renewal date on our calendar upon receipt.  For this reason, we are waiting until we are down to the wire to ensure we have full use of the two years.

Once we apply and have experienced the process of our first application online with VisaHQ we will report back here with the details.  Of course, we already have our “first” passports, good for another nine years in our case. (US passports are valid for a of a total of 10 years).

This past Friday while here in Nevada, we had additional passport photos taken at a Walgreens pharmacy, who along with CVS are certified to take passport photos, making this process easier than in years past.  The cost for each pair of photos is $10.99. 

We each ordered two sets leaving us with a total of four passport photos plus a fifth we already had of an older photo. Generally, passport photos are valid for six months. (Yes, us old timers do change in appearance in six months, I suppose). 

The time here in Henderson, Nevada has been low key as we continue to prepare to leave the US, visiting family, playing with family kids and dogs, Monty and Owen. 

We dined in the past two nights.  On Saturday while at Whole Foods we purchased a huge chunk of bison sirloin steak, gluten free of course, that I cut into two nice sized pieces to marinate.  After all, we are trying “new things.”

Nah, Tom took one bite and gagged.  It didn’t help that we were watching a show on TV, Extreme Cheapskates, whereby the “star” of the episodes would go “dumpster diving” at restaurant dumpsters for dinner. 

That didn’t bother me!  I busily chomped away on my big steak, noticing a “gamey” flavor but hungry enough to eat the entire thing.  I eyeballed Tom’s plate considering attacking his steak also deciding not to “pig out.”  Bison in the future?  Not so much.

Undoubtedly, we’ll have plenty of opportunities to try new foods along the way as we travel the world.  Later.

Our first hotel and restaurant review…

 

This quaint old fashioned motel, the Sandia Peak Inn Motel run by the most charming woman on the planet was well worth the $100 (plus 13% tax) nightly rate.

Halfway to Albuquerque by 1:00 pm, we searched for a hotel on my Android smart phone during the intermittent times we had a signal. Driving across the barren lands of Texas we expected to settle down for the night around 5 pm after another 525 mile day.

Only one day from Scottsdale, our destination for the next two months until we leave the US, we were pleased that we had traveled about 1300 miles in a little over two days.  

Our original plan had been to take our time getting to Scottsdale by the 4th, the day our vacation condo is ready.  On a whim, the day before we left I called Spencer, the real estate agent, asking if we could get in a day early.  We could. 
Searching for an Albuquerque hotel was slow and laborious, continually losing the connection as we traveled across Texas and New Mexico. Anxious to ensure we had a comfortable place to stay when we were able to connect, I selected an old fashioned motel a few minutes from  Highway 40 in Albuquerque’s Old Town. 

We agreed that the price of $100 for a motel, the Sandia Peak Inn Motel seemed on the high side but the reviews online were astounding, as high as a 9.5 at Trip Advisor.  We signed up online for the $100 king room.  
Delightful Kate, manager of the Sandia  Peak Inn Motel, hugged me when we checked out, moments later running out to our car to hand us a crisp red apple along with well wishes.
No words can describe the delightful property manager Kate, other than “wow.”  She couldn’t do enough for us!  Her charming demeanor and concern for our comfort reminding me of times past.  
The adorable motel and our king room, not a disappointment in any manner, was reminiscent of the 50’s and yet updated with modern conveniences including HD TV, working wireless Internet and a newer over-sized Jacuzzi tub . Our room was spotless, spacious and comfortable. We couldn’t stop smiling over this surprising find. My painful shoulder thanked the Jacuzzi.
Starved by the time we were situated, Kate recommended a Mexican restaurant that we hesitated to consider, based on it’s 9.5 miles from the motel.  She insisted we wouldn’t be disappointed. Easy to locate using “Maps.” we found our way there in less than 15 minutes.  

Kate was right. Garduno’s of Mexico, Restaurant and Cantina was exactly what we needed; an extraordinary environment, fresh succulent Mexican fare, cold beer, and yes, we cheated…all you can eat  homemade crispy corn tortilla chips with lip puckering salsa.  

The atmosphere was astounding, a cleverly designed replica of a Mexican restaurant in a warehouse district with high ceilings and a tasteful decor.  The servers, although busy, were pleasant and knowledgeable about the menu, doing their best to accommodate their multiple tables, mostly occupied by seniors, like us.  

Us old-timers can be quite demanding at times. Tom and I made a pact to make every effort to be gracious wherever we may be, the US or abroad.  The old stereotype of the “ugly American” will not apply to us!

Determined to stay as close to our limited diets as possible, I ordered the shrimp fajitas, skipping the tortilla.  Although I don’t normally eat starchy foods, after a few handful of chips and a cold light beer, my reserve went out the window resulting in my devouring half of the re-fried beans.  It was well worth it!
My fajitas dinner minus the tortilla. Fabulous!

Tom had the tender pot roast stuffed corn tacos, although “Mr. Picky” won’t eat Mexican beans or rice.  What a waste.

After a good night’s sleep in the comfortable king bed, we decided to hit the road early this morning while it was still dark.  

An hour into the drive on Highway 40 we were rerouted to famous Route 66, when a tanker truck overturned ahead of us spewing a dark cloud of some toxic chemical requiring  Hazmat trucks, fire trucks, police cars and ambulances speeding to the scene.  Luckily, we made it safely out of the area with only a half hour delay.

Another productive day of driving behind us, we made it to Scottsdale around 2:00 PM.  We were confused about the time change, referring to our phones for accuracy.  Arizona, (most of it) does not acknowledge Daylight Savings time.

There’s a one hour time difference between New Mexico and Arizona. Plus, the clocks change tonight but, not here in Scottsdale.  In our tired condition, it was difficult to figure out the time. We’ll go with whatever our phones say in the morning.

The last time we changed clocks was the first time I wrote this blog, March 14, 2012.  If you’ve yet to read from this blog from beginning, this date is listed in the archives on the right side of this page.  
Contained in those archives since March 14th, we share with our readers the long process of getting to this point. Today, we are exactly two months from the date of January 3, 2013 when we officially leave the US.  

I deleted the Retirement Countdown Free app on my phone.  We no longer are counting the hours, the days, the weeks and the months.  Every moment will be treasured now that we are free, together at long last.

Its all in the details…

Our crab cracking and dining tools 

As a person entrenched in the details, it’s not unusual to me that I have six tools one could use to crack crab legs: two types of crackers, two types of crab scissors, a pick and a small fork, service for eight. It’s not coincidental that I have service for eight.  Who would want to “shell out” (couldn’t resist) enough crab legs for more than eight people? 

This came to mind yesterday when I recklessly spent $48 for two bags of king crab legs plus $28 for the accompanying grass fed New York strip steaks.  

This is for three of us for Sunday night’s dinner; Tom and I and our friend Sue, who comes for dinner every Sunday night since the passing of her dear husband and our beloved friend Chip. She’s a trooper. Our hearts break for her. They were our role models as a happy, retired couple. Now, we are witnessing the depth of the loss of a beloved partner, excruciatingly sorrowful, a double whammy.

We laugh, we cry and we tell endless stories of our 26 years here on the point. (You can read about Chip in my post on June 1, 2012 found here in the archives).  We three deserve steak and crab.  

The combined cost of the meat at $76, plus the veggies and the salad, it may prove to be a $90 dinner at $30 each. We seldom eat in a restaurant.  However, each of the past two Saturday nights we did, first at Osaka in Coon Rapids with daughter and family and then at Biella In Excelsior with son and his wife.  

Dining in those restaurants, the average cost per person was in the $40 range. This justifies my $30 per person cost dining at home on this special night. After all, this is one of five remaining Sunday nights we have left before we leave for our world wide adventure.

Around the 15th of October, the processing of the estate sale begins leaving us no longer able to cook while everything in the cabinets and drawers; the dishes, the silverware, my gadgets and the pots and pans will be marked for sale. Ouch. My gadgets. Bye, bye, gadgets.

So today, while Tom is off to our oldest grandson’s football game, I’ll stay behind and begin the process of going through my many cookbooks.   

Most of my favorite recipes have been scanned, leaving hundreds we’ll never enjoy again due to our low carb, gluten free, grain free, starch free and sugar free diet.  

This diet gave us back our health, evident in the amazing blood test results we each received this past Thursday after Monday’s final doctor appointment.  Best results ever.  Everything perfect. The diet worked.  We’ll never fail to remember that we wouldn’t be able to travel the world for the next number of years if we hadn’t greatly improved our health by eating in this restricted manner. A small sacrifice in the realm of things.  

However, king crab and steak is no sacrifice, allowable for our way of eating. Besides, I can’t wait to set the table one last time with those six crab utensils before some crazy detail orientated fool such as I, buys all eight sets for a ridiculously low price. 

Hum, could I fit two sets of crab tools inside a shoe in one of the six orange suitcases?  Or perhaps, four sets in case we have company.

Abundant trade offs…

As a logical, numbers crunching individual, I learned a long time ago, “there is no such thing as a free lunch.”  

The literal translation of this phrase may be construed as:

When enjoying lunch with a friend, who enthusiastically states, “I’m buying,” most often a thought ran through my mind of “Wow, free lunch! One less meal I have to buy.”  Nope, it’s not free.

The trade off?  Next time, I’ll buy lunch or, next time when the friend calls at 10 PM for emotional support, I’ll listen. Or next time the friend needs a ride when their car breaks down, I’m all over it. No, there’s no free lunch.

Remove any resentment or sense of obligation from the mix and we have a cooperative sharing relationship, friendship, a human condition entrenched in trade-offs.  No doubt, we relish in the opportunity to be a part of this magical experience, not only in friendship but in all relationships.

Within our hearts, the “unconditional love” we profess, for our children and grandchildren, we seek pleasure, pride, laughter and return of love. No, we don’t abandon them when unfulfilled, but we grievously hunger for reciprocation continually trying to inch closer.

No free lunch, this life.  No free lunch, traveling the world. Sacrifices? Yes, many.  Beside the obvious of leaving those we love, leaving the familiarity of the home we have treasured for 26 years and leaving the security blanket of predictable, but not mundane life as we’ve known it, we leave behind our most valued “creature comforts.”
What are they?  Will we find alternatives to replace them or will our interest in them entirely dissipate over time?  They include:

Our bed: A California King Sleep Number with split top mattresses with dual controls, with the ability to raise and lower the head and the foot for maximum comfort.  After many years of suffering with advanced degenerative disk disease, this bed has been a life saver not only for me but also for Tom.

My pillow:  A Tempur-Pedic neck pillow that has been highly instrumental in improving my sleep. Unable to imagine life without this pillow, Tom and I used a SpaceBag and our cute little vacuum with the hope and expectation that we could shrink the pillow sufficiently enough to pack it to travel around the world with us. It’s much smaller after sucking out the air, although heavy as a rock. Maybe, maybe not.
My Tempur-Pedic neck pillow before deflation
My Tempur-Pedic neck pillow after deflation
Our two comfy chairs:  Whether a sofa, a love seat or a chair, we all have a favorite place to park our butts at the end of a task filled day.  With our two comfy Flexsteel chairs, positioned perfectly in front of the big screen TV, we have spent endless hours together entertaining ourselves by laughing, talking, watching our favorite shows (many ridiculous) and lounging.  We never sleep in these chairs.  We each have the habit of awakening one another if we spot the other’s eyes begin to close.  Why we do this?  I don’t know.
Our TVs:  Whether cooking or eating in the kitchen, the TV is on in the background, although we’re seldom fully engaged in a show. In the evenings after dinner, we head to the family room to the above mentioned chairs, laptops whirring on our laps as we begin our nightly ritual of talking, laughing, commenting, sharing a funny email and simply having a great time.

Our dessert:  Ah, a year ago, when we both decided to go gluten-free, grain-free, starch-free, sugar-free and low carb, I quit baking the elaborate desserts we used to enjoy each night after dinner. Tom got fatter and I exercised harder. Here are a few of our former desserts, now replaced with healthier low carb, gluten free, sugar free items:
Elaborate dessert: Homemade Ice Cream Cake, perfect for a hot summer night. Bye, bye, cake!
Elaborate dessert: Homemade Puff Pastry Napolean!  No more!
Elaborate dessert: Homemade Butterscotch Meringue Pie (I used 12 eggs whites)!  Never again!
New dessert:  Unsweetened Greek Yogurt topped with GF, SF, low carb chocolate sauce, unsweetened organic shredded coconut and bits of low carb chocolate coconut protein bar. Not bad at all! (Tom won’t try this).
Our ice machine: Eight years ago when we renovated our kitchen we added a SubZero ice machine.  It was easy to adopt the habit of first loading our  insulated, handled mugs with ice to the brim and then pouring in our favorite iced tea, Crystal Light (using two packets to 1/2 gallon of purified water, as opposed to one packet). Our four little ice cube trays, now filled with jewelry, yet to be packed, will make enough ice to last most of a day.

Creature comforts will now be replaced with creatures, big and small. Comfortable beds, comfy furniture and my pillow traded for lumpy discomfort? Maybe. TV replaced with reading downloaded books, playing games, sitting outside at night staring at the stars, listening to the sound of the ocean, the roar of a lion, the laughter in the streets.  Desserts may impossible to make with limited availability of ingredients and icy drinks may be a thing of the past. 

Trade-offs? Yes, many. As Tom always says after we’ve rearranged the furniture, “Give me some time.  I’ll get used to it.”

Why blog?…Why not blog?…

While at a party last weekend, a guest asked me, after hearing that I’m writing a blog, “What could you possibly write about before leaving to travel the world?”  
In the beginning, I was concerned I would run out of ideas, writing every other day. So far, so good. Readership is in the 1000’s, growing rapidly, much to my surprise from all over the world.

As time marched on, it became therapeutic, as in writing a journal. In the near future, it would serve as a means of updating family and friends as we saunter from place to place about the world, living “life” as Tom says, not vacationing. (Vacations are for leaving one’s home to enjoy visiting other surroundings, relieve stress, experience new cultures and adventures to ultimately return home to “the real world”).

We won’t have a “home”.  That explains the therapeutic element. Having no home is an emotional adjustment, is not for everyone and was inconceivable to us only a few years ago. Of course, in no way do I mean to imply it is comparable to being “homeless,” a sorrowful fate for many without the love, support and emotional freedom to escape poverty.   

In our case, choosing to be without a home defies all traditional convention and social mores. Many are shocked by our willingness to do this, some amused and others annoyed, saying, “They won’t last.”  Maybe we won’t.  If we don’t, we will write about it here, baring our souls for those interested.

In the next few months, with the help of a highly professional web/blog designer we will enhance this blog.  We’ll be creating links for money saving travel information, insurance needs, prescription drug savings tips, travel concerns, travel products we’re using, foods we’re experiencing around the world that fit into our low carb, wheat, starch, grain and sugar free lifestyle, restaurant observations, vacation homes we love, cruise commentaries, airline experiences and more. 

Most of all, we will share the photos and stories of the nature we are blessed to behold and the people we are fortunate to meet. Hopefully, we’ll both become better photographers.  Currently, we are researching lightweight, easy to use, digital Bluetooth enabled cameras with a few new prospects being released soon.  (We’ll keep you updated).

To offset some of the cost of the professional blog designer, we will be incorporating some relevant advertising, as you will currently find on most web sites and blogs. 

A few days ago, I ordered business cards with our email and blog addresses, after both of us tired of writing on little pieces of paper (especially with my horrific illegible handwriting).  When they arrive, I’ll take a photo and post it here. More to pack!

You may email us at any time, if you prefer not to post online comments. Always feel free to make suggestions to us, as many have thus far in “comments” and in private email, all of which we appreciate and take to heart.  Research is one thing, experience is another.  We more than welcome your experience. And please, take advantage of our hundreds of hours of research, if you are looking for a bargain or a shortcut.

BTW, if you want to read my story on the blog of Jonathan Bailor, The Smarter Science of Slim, please click here.  My story is the second story down, moving from the first spot over the past week.  Thanks to all of our readers and, to Jonathan’s readers who have come over here to read our blog.  

Off to the health club now for my 10 minute killer cardio workout, after an hour long walk with my neighbor earlier this morning. Then off to the grocery store to stock up for the long weekend.  

Friends are coming for Eggs Benedict brunch on Sunday when I’ll be using that cute little 1950’s double boiler as seen in the photo in the last post, maybe for the last time. (The recipe is also posted there).

Bye, double boiler. Hello, world.  

Estate sale, pantyhose and Eggs Benedict…What???

Ha, ha!  A lifetime of panty hose that I pulled out of a dresser drawer!  I can’t imagine these would sell at the estate sale!

Over the past many months in preparation for unloading all of a lifetime possessions, I’ve emptied drawers, closets, and a few cupboards. After all, we are living here, continuing to prepare meals, do mountains of laundry, endlessly entertain and amuse ourselves utilizing copious technological devices.

As time marches near, two months and four days from today, I peruse the items left on the shelves, in the closets,  packed into kitchen cabinets and overstuffed drawers and of course, the intimating array of tools and miscellany in our old basement, Tom’s domain. 

What’ll we do with all of this “stuff?”  

We’ve packed no less than 15 totes of items (the tip of the iceberg) to sell at our upcoming estate sale beginning on Thursday, October 25th, jammed into one of our three guest rooms.  Good grief!  No overnight guests, please! There’s no room to walk around the bed, let alone lay in it!

Another guest room is jammed with banker’s boxes of six years’ of tax returns, plastic totes filled to the brim with “can’t part with” Christmas decorations, photo albums and memorabilia, to be stored by our adult kids (thanks kids!).  

Other than the storage of these six totes, we will have no storage, no “stuff”, nada, nothing when we own other than the luggage in our possession.  

Months ago, we arranged with Jim Anderson, owner of Caring Estate Sales to conduct our sale.  We’ve met with him twice, spoken to him on the phone a few times, feeling confident about having chosen him.  

When we met with him, he specifically stated, “Take everything you want to keep out of the house before October 25th;  luggage, totes for the kids to store, food in cupboards, leaving behind everything to be sold, including the clothes in the closets.  Leave everything in its place!  Don’t pack.”

I packed the 15 totes.  Why?  I don’t know why.  I just did it.  It made sense months ago to start going through everything, tossing unwanted unusable items, taking usable items to Goodwill (which I did) while sifting for morsels of memorabilia.  Now I must stop.

Speaking to Jim again yesterday, apologizing for asking the same question over and over, acknowledging this would be the last time I’d ask, “Do I really leave “stuff” in the cupboards, closets, drawers?  Does Tom need to go through everything in the basement, sorting and tossing?”

His answer, “Yes, leave the stuff in its place and no, Tom doesn’t have to go through anything in the basement.  We prefer to do everything ourselves, pricing as we go.  You will inspect and approve the items and the pricing before the sale begins.”  

I’m flabbergasted! It finally sinks in: leave everything in its place. Stop packing except our luggage and the totes for kids.

What does this leave me to do in regard to “stuff” only, that I haven’t done thus far?  (Bear with me, it helps to make a partial list to which I continually add as I really dig in after Labor Day. I’ll copy and paste the list to my “to do” tab in Excel).

  1. Empty and clean the two refrigerators and huge freezer in the basement, the Subzero in the kitchen, distributing all usable food to our kids and neighbors.

2 Clean out all the food in the storage room in the basement and all food in kitchen cabinets.

3. Remove all wine from the Subzero wine cooler in the kitchen, beer in the basement and distribute them to family and friends.

4. Empty and clean cabinets in bathrooms of all toiletries.

5. Finish cleaning dresser drawers of all personal effects such as underwear and pantyhose as in above photo (who’d buy used pantyhose or underwear, anyway?)

6. Clean Tom’s walk-in closet. He has the equivalent of three large totes of relatively useless papers to go through. 

7. Go through all the kitchen drawers in search of memorabilia

8/ Go through all of my approximate 100 cookbooks, scanning favorite recipes, keeping in mind our low carb, gluten-free, sugar-free, wheat and grain-free diet. (Good job to start today!)

Of course, this list does not include trip related tasks: second passports, visas, banking, doctor appointments, final immunizations, prescriptions, insurance, selling our cars, setting up our mailing service in Nevada, changing addresses for all of our insurance, credit cards, banking, etc., on and on.

I’ve had way too much time to think about all this. Realistically, if we waited until the last month, we’d somehow get all of this done.  

Now, I have to go dig out my favorite recipe for Hollandaise Sauce from The New Antionette Pope School Cook Book, published in 1973. 
This is my double boiler which  purchased years ago at an estate sale for $2. I gave it to my friend Karen who kindly offered her home when we’ll need a place to stay before the sale begins at our house.
It is this very recipe that assisted me in winning First Place in an Eggs Benedict Contest entitled, ‘The 1986 Eggs Benedict-Off”.  Here’s the recipe for the sauce. Its much easier than it looks.  

I must make this recipe one more time before the sale using my absolutely perfect 1950’s glass double boiler that I bought 30 years ago at a garage sale for $2. OK, I will go get the double boiler from the storage room in the basement and take  a photo which is below. Bye, double boiler. Hello, world.

Page 1 of recipe. Click to enlarge
Page 2 of recipe

Smarter science…enjoying good health around the world…

My neighbor took this photo of me this morning in our yard.

From a family with endless variations of heart disease, raging diabetes, rampant obesity, stroke-inducing hypertension, crippling spine and bone disorders and myriad autoimmune disorders, its been a lifelong battle for me to be healthy, slim and fit. My genes are against me.

It hasn’t been easy.  I started dieting at eleven, exercising at fifteen, feeling as if I were a hamster on a wheel, peddling faster and faster, never getting ahead of the curse I had inherited.  For many, this is not an uncommon plight.  Add raging hormones into the mix, and for many years, a long and healthy life seemed hopeless.  

My wardrobe consisted of clothing in sizes 2-14, my refrigerator stocked with foods for the latest fad diet promising a solution that would make this preoccupation with food and exercise gone for once and for all. I have tried them all.

Somehow, I managed to stay relatively slim and moderately fit, but not necessarily healthy. In all these years, I consumed no fast food, no fries, no burgers, no fried foods, and very few sugary snacks or desserts. Constantly hungry, always craving sweets and struggling with portion control, I blamed it on a my own lack of willpower.

Over the past 40 years, I blindly followed the “government’s” recommendation to eat a low fat diet with “healthy” whole grains, fruits, vegetables and lean meats in small portions.  Nothing improved. I didn’t use butter, mayonnaise or salad dressing fearing too much fat.  I ate six or more servings of vegetables per day and consumed plenty of fiber.  Nothing improved.

My cholesterol and triglycerides were high, my HDL too low, my weight teetered back and forth, I experienced constant pain often feeling weak and unfit. Yet I continued to “work out,” never less than five days a week, often for an hour and a half at a time.  I changed up the workout every month as “they” recommended.  

I walked, I lifted weights with a torn shoulder and arthritic knee, I stretched and I tried yoga.  A few years ago I invested in a BodyMedia device that I wore on a stretchy band on my bicep for two years, measuring all of my activities, aiming at a minimum of 10,000 steps per day. Most days it registered 12,000 steps. But, nothing improved.  NOTHING!!  

So what?  I was active, but my appetite increased the more I moved.  Should I be eating even less and exercising more to get to a level of fitness that would bring me some relief?  I was frustrated and stymied.

When I retired two years ago, I began spending most of my days when I wasn’t struggling at the health club, researching for a solution to the pain, the incessant hunger, the high blood sugar, and a failing exercise routine.  

My legs felt like lead and walking in itself, became almost unbearable. How would I continue working out?   Doing so gave me a few hours of pain relief when I was able to muster up a small surge of endorphins.

A year ago, I began to accept the reality that traditional medicine failed me and that I was doomed to a life in a wheelchair  In desperation, I sought the help of renowned, local chiropractor, Dr. Jamey Antione at the Minnesota Disc Institute, whom I had heard was a miracle worker.  

After reviewing my three MRI’s, indicating advanced joint disease, he suggested a treatment modality which included an inflammation-free diet.  He was adamant that I quit consuming grains, all grains, handing me printed literature about the diet from the famed Cleveland Clinic.

I was eating healthfully, so I thought: lots of whole grains, no white flour, no sugar, organic vegetables, fruits and smoothies made with protein powder, bananas and frozen strawberries. I purchased most of our produce directly from an organic farm during the summers.  It all seemed so right.

Eager to do anything to feel better, I began researching again, hundreds of studies, books, websites regarding anti-inflammation diets all of which led me to two life changing books: Wheat Belly by Dr. William Davis and, months later to The Smarter Science of Slim by Jonathan Bailor

Had I not meticulously followed the scientific research and resulting lifestyle changes presented so clearly in these two books, Tom and I would not be able to explore the world for the next many years.  Already slim, I discovered I was “skinny fat”.  Tom, sweetheart that he is, feeling burdened by some extra weight around the belly, followed along with me, subsequently saying goodbye to the debilitating symptoms of Celiac Disease and acid reflux.

Now, a year later, Tom has lost 30 pounds, I am no longer “skinny-fat,” instead feeling lean and fit for the first time. The pain is reduced dramatically, the cholesterol, triglycerides, are way down, the HDL way up (Tom has genetically great numbers. Lucky guy!), my muscles are more defined, my strength has increased 100%, I sleep better, I am never foraging for food an hour after I have eaten and no longer battling high blood sugar and hypertension.

Yes, it has been a huge commitment! Yes, saving one’s life is a huge commitment!   While going low carb, we chose to go wheat-free, gluten-free, grain-free, sugar-free and starch-free.  

We don’t eat any processed foods or corn, rice, potatoes, pasta, cakes, pies, chips or any fruit but berries.  We enjoy nuts, meats, healthy fats, organic, non refined coconut oil, non-starchy vegetables, coconut and almond flour treats.

We’ve learned “why not” of the foods we chose to eliminate by reading Wheat Belly by Dr. William Davis.  I could spend hours here explaining why not.  I won’t get on the soapbox.  I do that enough around my tolerant friends and family.  If you’re interested, read the blog, then the book.  

Then, the next miracle occurred in the search for great health. Months later, still frustrated with my seemingly useless exercise routine, I stumbled across The Smarter Science of Slim by Jonathan Bailor.

Everything changed.  This book is not a book of an author’s opinion (nor is Wheat Belly).  It is backed by 1100 research studies conducted by scientists at Harvard and other universities as to why our diet and exercise routine is not working and, the world is getting fatter and sicker than ever.

The Smarter Science of Slim by Jonathan Bailor provides the otherwise complicated studies (70 pages of references in the back of the book) to prove that “eating less and exercising more” is not working.  

In bite sized, manageable pieces Jonathan gives us an exciting and easy read, driving the reader to immediately jump up and start the amazing workout routine that truly requires only 10 minutes, two times a week.  Hard to believe! Backed by science! Endorsed by scientists at Harvard!

In the exercise world, it is referred to as HIIT, high intensity interval training. It’s a killer 10 minutes, I assure you, pumping your own natural under-used life enhancing hormones to run through your body producing a powerful euphoric and energizing sensation, lasting for days, working to grow and strengthen cells and muscles.

After only three short months of one 10 minute workout, twice a week, I am more fit, more muscular, in better overall condition than I have ever been in my entire life.  My pants fit better, I breathe deeper, I sleep more soundly and I’m able to prepare for our upcoming adventure, able to haul my share of the heavy bags, an impossible feat only months ago.

The food portion of The Smarter Science of Slim by Jonathan Bailor has been easy for me. I had already cut out, what Jonathan refers to as “insane” foods. And, most importantly, I discovered that a vital element was missing from our diet, enough lean protein sources and non-starchy vegetables.

By adding a healthy portion of cottage cheese and green veggies to my protein rich breakfast, protein and veggies snacks and meals and enjoying a giant bowl of plain Fage Greek Yogurt with nuts and berries for dessert at night, I have increased my protein intake from a meager 50 grams a day to 160 grams a day.

I am a new person at 64 years old. If I wasn’t already slim, I would definitely be losing weight. Instead, I eat nuts by the handful to maintain my current weight. For the first time, my metabolism is increasing. I am now able to consume at least 25% more food, finally feeling full!

Jonathan explains how we’ve been slaves to calories and how “a calorie is not a calorie.” There is required no-carb, no-calorie and no-point counting. This is not a quick fix diet. This is not a faddish tricky program that requires strict adherence to peculiar combinations or types of food. It is a simple concept, backed by science, to “eat more and exercise less” while enjoying short but intense workouts and healthy portions of nutrient rich foods as often as you are hungry.

Many who read this will say they can’t give up sweets, bread, corn and potatoes. My life depended on it. It is not a struggle. I am no longer hungry. Nutrient rich food is satisfying the hunger I could never seem to fill.

When man roamed the earth foraging for food, he hunted meat, dug up roots, picked berries and nuts while exploring vegetation fit for consumption. Our bodies are destined for this way of eating. For example, it is no different from our dogs who, by nature are designed to eat meat. Give them cereals, grains and corn in their food and they too become sick, sluggish and overweight.

The topic of this blog will not change to the topic of fitness. It will continue to be abundant in the realities of mine and Tom’s everyday life as we leave behind everything and everyone we have known and loved for all of our lives, as we travel the world for years to come.

It will include how we find foods we choose to enjoy to continue to maintain our health. Of course, wherever we may be, I will continue my two weekly workouts, 10 minutes each!It was important to share this piece of our lives with our readers to illustrate how more meaningful this adventure has become for us, having overcome enormous health obstacles, only possible with the years-long diligent research of a few highly knowledgeable and professional individuals dedicated to science.

We are wiser. We are healthier. We are grateful. We are now able to travel the world hauling way too many bags!

Broken yolks…

In an effort to practice cooking differently, this morning I made sausage, eggs and coconut flour pancakes in a large nonstick non toxic skillet. I had previously posted this pancake recipe, but here it is again:

Low-Carb, Gluten-Free Coconut Flour Pancakes

Entire recipe: 1700 calories, 35 grams carbs, 20 grams fiber,

These pancakes are surprisingly pancake-like and delicious when one considers how little carbohydrate is in them. And, of course, they’re gluten-free.

Jess’s Gluten Free Coconut Flour Pancakes

(Better than regular pancakes. Low carb. Doesn’t spike insulin). Use sugar free syrup and real butter if following a low carb diet. 35 carb grams for entire recipe that serves 4-6)

8 eggs
½ cup coconut oil or melted butter
½ cup unsweetened coconut milk (may need more for consistency)
4 tsp sweetener
½ teaspoon salt
½ cup coconut flour (No need to sift. Stir well)
1 tsp baking powder (I use GF, aluminum free)

Blend together eggs, oil, coconut milk, sugar, and salt. Combine coconut flour and baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet, making pancakes about 2.5 to 3 inches in diameter. Batter will be thick but will flatten out when cooking. Makes about 8 pancakes.

Usually, I make this yummy breakfast on our Viking single surface 24″ wide griddle with an electronic 1500 CFM downdraft. Cooking everything at once at the perfect temperature, medium-high, results in fluffy pancakes, golden brown sausage links and “over easy” eggs, seldom breaking a yoke.

As the time to leave nears, today was the day to test making breakfast sans use of the griddle, instead using a large skillet.

The owner of the house in Belize suggested we bring our own skillet. Apparently, there isn’t a pan to be had in the house or at a nearby store in the remote area of Placencia, where one might find a safe non-stick pan. Odd? Perhaps. But, we’ll bring an eco friendly pan. With little space in our luggage for a large pan, I must learn to cook breakfast in a small pan.

Considering myself an experienced and reasonably good cook, I expected this process to be a breeze. With the 12″ skillet in hand, a touch of coconut oil melting on the bottom, I started with the sausages which take the longest to cook. There was no room in the pan for the pancakes at the same time. If I removed the sausages, poured the pancake batter, I could reheat the sausages returning them to the pan, when I finished making the eggs.

In concept, this was a great plan. The sausages nicely browned, I removed them from the pan to awaiting paper towels on a plate and proceeded to make the pancakes. This pancake recipe is a little delicate but cooking on the griddle has been no problem since we started our low carb, gluten free, sugar free, grain free and starch free diet almost a year ago.

In an enthusiastic attempt to see how the pancakes were doing, I tried flipping them too soon. They all fell apart, resulting in a huge pile of tasty clumps. The eggs, not so good either. I broke the yolks, again flipping too soon.

Watching Tom attempt to butter the one inch pieces of pancakes made me laugh. In a sincere voice, I apologized to him for screwing up his one breakfast at home this week. He mumbled something sweet, as he often does.

Observing him maneuver the overcooked, rubbery broken egg yolks on his plate, all stuck to the pieces of overly browned sausage pieces, I chuckled to myself once more.

I’ll get this right. All I need is a little practice. After all, I do have three months and two days to practice. Breakfast anyone?

No taco salad in the world?…Recipe for low carb gluten free taco salad bowl…

Low Carb (2 grams) Gluten Free Cheese Taco Bowl.  See recipe below.

Every meal I make, I wonder if we’ll be able to enjoy a similar meal when we are abroad.  Will they have the low carb, gluten free, starch free, wheat free, grain free, sugar free items we use on a daily basis?

Last night’s dinner was a perfect example.  We had taco salad that met all of the above criteria.  On yet another hot day, taco salad has a particularly delightful appeal;  warmed seasoned grass fed ground beef, crispy shredded organic romaine lettuce, plump, ripe diced tomatoes, sliced salty stuffed green olives and chopped Vidalia onions.  

For my salad, it was topped it with homemade salsa and sour cream I usually add avocado slices, but none for Tom. Mainly, he likes the meat, onions and lots of shredded sharp cheddar cheese. The added touch of the “bowl” housing all of these goodies, usually made with corn or wheat tortillas (deep fried) is often a very special part of the pleasure. The crunchy, slightly greasy shell allows the diner to scoop and dip the tasty contents while looking forward to the soggy shell at the bottom of the bowl. Alas, a gluten-free, grain free, corn-free, low carb taco salad bowl does not exist in this world as we know it.

Don’t think for a minute that I haven’t looked for one!  If I were to say I have looked online for such an item for as many as eight hours is no exaggeration. The alternative is to go for a pre-made gluten free, corn free, high carb tortilla which throws our low carb, no processed food commitment into a tailspin for a few days.  

Not that I am an expert on gluten-free foods, but I have engaged in some research on the pitfalls of processed gluten free foods to discover that literally all of them are high in carbs and/or sugar. That doesn’t work for either of us. 

After all, we are on a serious mission to be healthy, slim and fit for our upcoming lifestyle. The Internet has a variety of low carb, gluten free recipes, many of which we’ve tried and enjoyed. But, the taco shell bowls left us sorely disappointed.

While chopping the veggies for the salad, I had an idea about the bowls!  Mulling around my head was the little Parmesan cheese bowls I have made on occasion, to be stuffed with some delectable morsels.  They were quite a hit. Also, I contemplated the recipe for the pizza crust I had posted here (please scroll the archives on the right for the June 8, 2012 post for the recipe and photo). 

Melding those two ideas together, I came up with this gluten free, low carb (2 grams), sugar free, wheat free, grain free, starch free taco shell bowl which took seven minutes to prepare.  

Low Carb, Sugar Free, Gluten Free Taco Salad Bowl

1 cup shredded hard cheese (I used 3/4 cup shredded sharp cheddar, plus 1/4 cup grated Parmesan cheese. You may use only one type cheese if you’d prefer)
1 large non-stick skillet

1 large piece parchment paper (larger than the inside bottom of the pan) 1 large bowl (smaller than the resulting circle of cheese)

Place the large piece of parchment paper inside the pan, pressing flat to the bottom and against the inside edges. Don’t allow excess paper to be outside of the top edge of the pan or it may burn. Keep the paper inside the pan.

Sprinkle the shredded cheese into a circle atop the center of the parchment paper, taking care to create a large circle. (If there are lots of holes, fill them in with a little more Parmesan cheese).

Turn on the heat to medium high, watching while the cheese melts.

When melted, set a timer for 3 minutes. When timer goes off, remove the pan from the burner. Set the timer for 1 more minute to cool.

Gently lift the parchment paper with cheese round out of the pan, carefully flipping over the paper, centering the cheese round on the bottom of the overturned bowl.

Carefully, peel the parchment paper off of the cheese, while the cheese stays on the bowl. This occurs easily without sticking.

Gently press the cheese down to form a “bowl” with the cheese round. Let it cool for one hour. Remove from the bowl, placing it on a large plate for serving later. (The oil from the cheese will prevent the cheese from sticking to the bowl).

The cheese taco bowl may be made and left out a few hours prior to serving. Once filled, eat immediately or refrigerate for a short time.

Oh well.  Here I am finishing this post, reporting that Tom didn’t like the bowl!   He liked the similar recipe for pizza crust, but not the bowl.  Picky! I ate all of mine, loved it and then found myself eyeballing the uneaten bowl on his plate. Shall I eat it, being a piglet or toss it? Tom noticed me looking at his plate, observing my empty plate and said “Go ahead, and eat it, Sweetie.” 

Healthy, slim and fit echoed in my mind along with all the new well-fitting clothes for our upcoming adventure. With a lifetime of weight struggles, a single such overeating event could start me on a path I would later regret.  
I stuffed Tom’s taco bowl down the garbage disposal, listening sadly as it pulverized away.  Back to the LCGF taco bowl drawing board.  Guess we won’t be eating taco salad in Africa!

Hot today! Ouch! Recipe for gluten free fried walleye!

Yesterday morning around 9 am our power went out.  Of course, it was one of the year’s hottest days, hovering in the 90’s.  Mostly, we stayed indoors moving our big fan from room to room in a futile attempt to stay cool.  We didn’t complain.  No AC.  Humid.  Sticky.


Our house, uncharacteristically untidy with bits of fresh cut grass everywhere after a house full of adult kids and grandchildren last week and all day Saturday, well into the evening. 

My plan for Sunday was to vacuum, sweep and clean in the comfort of air conditioning.  I work quickly.  I could be done in two hours including a few loads of my favorite task, laundry.  

Cleaning up after an early breakfast of sausage, eggs and delicious gluten free coconut flour pancakes, I started the dishwasher, the washer and the dryer. While watching the taped version of Sunday Morning, (check out the link if you missed it), we settled into our comfy chairs while we contemplated what items to post for sale on eBay.  Poof!  The power went out.

Jess’s Gluten Free Coconut Flour Pancakes
(Better than regular pancakes. Low carb. Doesn’t spike insulin). Use sugar free syrup and real butter if following a low carb diet. 35 carb grams for entire recipe that serves 4-6)
8 eggs
½ cup coconut oil or melted butter
½ cup unsweetened coconut milk (may need more for consistency)
4 tsp. sweetener or four packets of sugar free
½ teaspoon salt
½ cup coconut flour (No need to sift. Stir well)
1 tsp baking powder (I use GF, aluminum free)

Blend together eggs, oil, coconut milk, sugar, and salt. Combine coconut flour and baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2.5 to 3 inches in diameter. Batter will be thick but will flatten out when cooking. Makes about 8 pancakes.

We each held our breath while we waited for it to come back on, looking back and forth at one another, afraid to speak. After a long silence, we popped out of our comfy chairs running around the house to notice the state of our affairs.

The washer, dryer and dishwasher stopped mid-cycle.  (BTW, an ant just ran up my leg.  I am hot and sticky a half hour after a cool shower and now ants are crawling on me as they would on a dropped cherry Popsicle in the dewy grass on a steamy day)! Do we open the windows or try to retain the cool air? We kept them closed.

Within an hour, a long enough wait, Tom left to load up four of the five gallon gas cans to fill the wired-to-the-house generator we had purchased years ago. Minutes later he returned to fire it up, much to our mutual relief.  The house powered up, the dishwasher resumed its cycle while the washer and dryer awaited my commands but…not AC.  

NO AC!  We were having company for dinner at 5 PM.  Gluten free almond flour battered fresh caught walleye cooked in coconut oil on the hot stove (BTW, the stove started working again yesterday morning!  Go figure). The hot stove and no AC!  Twenty-four dollars worth of fresh walleye in the refrigerator and no AC!  

Determined to continue as planned, we went about our day.  Tom read the newspaper, moved his multiple lake-water pumped sprinklers around the yard every few hours, paying special attention to my flowers that were not looking well on this hot day.

I scurried around the house doing my tasks, occasionally stopping to stand in front of the oversized oscillating fan which we hauled from room to room as we worked.

Strangely, I didn’t think much about leaving in three months. I didn’t attend to the little piles of papers, bins of clothes and stacks of myriad accouterments that I usually mull over on the weekends. My only thoughts were the two new items I posted on eBaya variable speed band saw and a pontoon boat cover; and the preparation of the walleye for the company for dinner in the hot kitchen.

The GF fried walleye, the salad with homemade ranch dressing, the fresh green beans, the raw sugar snap peas with dip and the sauteed GF bread cheese was the perfect dinner, enjoyed by all while the fan whirred back and forth between us.

Jess’s Gluten Free Fried Walleye

2 lbs prepared firm fish filets (walleye, tilapia, cod)

2 cups almond flour, breaking up lumps by hand in large bowl

3e eggs beaten½

cup unsweetened coconut milk, mixed with beaten eggs½

tsp salt½

tsp pepper½

tsp garlic powder½

tsp onion powder

1 cup coconut oil
1 cup olive oil
Begin to heat both types of oil in large non-stick pan
on medium high heat.  Beat eggs, salt and coconut milk in large bowl suitable for dipping filets. Mix remaining  seasoning with almond flour. Set bowl of eggs and milk next to the bowl of almond flour with seasonings.
Dip filets, one at a time in flour mixture, then eggs mixture, then back into flour mixture, patting gently with fingers to ensure fish is covered in flour. 
Place the filets in preheated oil and fry for about 3 minutes, making sure bottom isn’t sticking lifting with a metal spatula.  Do not overload the pan with filets.  Cook in a few batches.
Turn carefully when brown on one side using spatula, not tongs (tongs will tear off coating).  Cook another 3 minutes or longer to brown and cook fully.
Place cooked filets on parchment paper to drain.  Continue process until all filets are cooked.  Since batter flakes into oil while cooking, which slows the cooking process, occasionally spoon off bits and pieces with a slotted spoon or small strainer, keeping  oil as clean as possible.
Serve with favorite sugar free low carb tartar sauce or other sugar free low carb dipping sauce.

Bed was another story. A hot, fitful night of tossing covers, turning over and over, awakening us both many times throughout the night. 

This morning the repair person from our gas company’s appliance warranty plan is coming to fix the stove. Ha! The stove now works but I didn’t cancel yesterday after the stove started working when the power went out and the AC quit.

Our AC is under warranty. Sure, the stove repair person may not know how to fix the air conditioner. We could get lucky. However, with a captive audience, I will try to convince him to get someone here that can fix it TODAY!!!

I can’t tell if this is resourceful or conniving. Whichever it is, it’s going to be over 100 today. Too hot to handle!

Aaahhhh!!! The stove repair guy just called to let me know he’s on his way. I tentatively asked him if he also works on AC. He said, “YES!” Yeah!

One hour later:  It’s back on!  We have AC.  He said all of the components that start up the unit were destroyed when the power went out.  He had the parts on hand and.. it’s already cooling down in here.  

As for the stove, I confessed. I told him that we got the stove to work as long as we unplug the battery charger and room freshener from one of the GFI outlets in the kitchen.  (There obviously is an electrical issue which we will address later.  For now, we unplugged the two items).  

He was thrilled the stove worked. He said he had to go help other customer’s who’s AC is out, in this 100 degree weather.  As he walked out the door he turned, smiled and said, “No worry about the stove, I have other “fish to fry.” 

Hahaha.